The Chosen Chicken Soup
Share
Back in the day everyone knew that the key to a great chicken soup was using an older bird. Heritage broilers are 3 times the age of today’s industrial chickens and our Stewing Fowl are 10-20+ times older. This, along with our outstanding genetics adds heaps of flavor while their well developed meat can stand up to the long cooking process a soup requires. This is why our chickens will make a great broth that’s more flavorful and delicious than any other.
The Chosen Stock
For the richest soup possible we recommend adding stock, a concentrated broth using both bones and feet to develop a taste that’s even better. Along with the flavor, the collagen and gelatin that breaks down while cooking delivers incredible health promoting nutrients.
“The Chosen Chicken” Soup Chicken/Turkey Stock/Bone Broth: 4 lbs Heritage Chicken or Turkey Bones 2 lbs Heritage Chicken Feet 2 lbs Heritage Chicken or Turkey Necks 2 Gallons water Mirepoix: 2 Large Onions (halved skin on) 2 Large Carrots (halved skin on) 4 Stalks Celery (halved leaves on) Aomatics: Black pepper Bay leaves Parsley strems Cooking Instructions: Add bones, feet and necks to an 8 qt stockpot, cover bones with water and gently bring to a simmer. Allow stock to lightly simmer for 30 minutes, skimming impurities and fat as necessary. Add carrot, celery, and onion as well as aromatics to the stock and fill the rest of the way with water. Cover and allow to simmer for 4-8 hours. Do not allow stock to come to a boil as this can result in a cloudy broth. Strain stock through a mesh strainer lined with cheesecloth and cool immediately.
The Chosen Soup
Ingredients:
- 3-4 lbs Heritage chicken drums, thighs, or leg 1/4s +1-2 lbs necks or bones substitute with turkey wings, drums, bones, and necks Or 3-4 lbs of Heritage Stew Fowl Chicken without added bones
- 1 qt Heritage poultry stock (optional)
- 1 lb Heritage chicken feet (reccomended)
- 2 Large carrots (peeled and chopped)
- 2 Onions (quartered)
- 4 Stalks celery (chopped)
- Salt & Pepper to taste
- Chicken or Turkey Gizzards (optional)
Cooking Instructions:
When not using Stew Fowl - Place all meat, bones, and feet in a soup pot and cover with water. Bring to a simmer, skimming surface regularly. Add all other ingredients, cover pot and allow to simmer lightly for about 2-3 hours. When using Stew Fowl - Place all meat, bones, and feet in a soup pot and cover with water. Bring to a low simmer and skim surface regularly for 2-3 hours. Once Stewing Fowl begins to soften add the rest of the ingredients, cover and cook for another 2-3+ hours. Cooking times can vary greatly with Stewing Fowl. The meat should be tender and falling off the bone when fully cooked. Serve and enjoy!